Tuesday, March 12, 2013

Verdure aglio e olio (due ricette)

Okay. By now--if you've been to this blog before--you know that I like things cooked with olive oil and garlic. A lot. I could eat it in variation nearly every day...and I almost do. I posted a similar recipe about a month ago but this combo was too good not to share...whole wheat penne with broccoli aglio e olio, layered with spaghetti squash cooked in the same fashion. I also used extra garlic and hot pepper in the recipe and a liberal dousing of Parmesan to finish it. Yum. I just ate but I salivate at it's remembrance. Anyhow, the recipe for the penne and broccoli is below (substitute penne for the spaghetti, and vegetable broth for the chicken broth if you want to keep it vegetarian). To see how to cook, shred, and saute a butternut squash in this fashion (with pics and step-by-step instructions), see this post. For multiple recipes on cooking nearly anything aglio e olio, click here.

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

Yield: 4 servings

3/4 pounds spaghetti

1/2 cup virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon crushed hot pepper

1/2 cup chicken broth

1/4 teaspoon sea salt

2 cups chopped broccoli florets

2 tablespoons grated Pecorino Romano cheese

Cook
the spaghetti and drain it. Heat the olive oil in a heavy skillet
with the garlic and hot pepper flakes. When the garlic just starts to
change color add the chicken broth and salt. Cook the broth for one
minute, until it reduces by half, and then add the broccoli. Toss the
broccoli for a few minutes. Add the cooked spaghetti, and stir it until
thoroughly coated with the other ingredients. Stir in the cheese just
before serving.